You may have heard of the 100 mile diet that advocates eating locally grown food produced within 100 miles of your home. The French Table may be considered a proponent of the 100 meter diet. Herve Martin, chef/owner of The French Table grows many of the vegetables used in his restaurant from his home garden that is only a couple of blocks from The French Table. Everything is grown organically and the selection of produce varies with the seasons.Here is a short list of his garden vegetables used in dishes at the restaurant. chives onions parsley tomatoes tarragon rosemary sorrel green and purple beans pumpkin Besides vegetables, Herve sources other local meats, fruits and vegetables as well. You can often find him engaging with vendors at farmers markets and growers of unique local items such as sea asparagus.
Thanks for the mention Where magazine! The floating island is one of our most popular desserts. To find find more food pics, check out our full dinner menu in photos. http://thefrenchtable.ca/web/dinner-gallery/
Chef Alex Mok creates daily dinner features. To see the full menu go to this page. http://thefrenchtable.ca/web/dinner/ For a complete gallery of dinner menu items go here: http://thefrenchtable.ca/web/dinner-gallery
Mother's Day Dinner Special Appetizer Thunder Bay oysters with Balsamic caviar, red wine mignonette and fresh horseradish. or Grilled asparagus topped with soft poached egg, roasted shallot sabayon Main Course Duck a l'orange, roasted fingerling potato, carrot flan or Fillet of basa casserole served with egg custard and vegetables. Dessert Red velvet sponge cake, Bourbon vanilla butter cream, toasted coconut. $49.00 Contact us for reservations.